Turkey And Broccoli Casserole

Ingredients

3 cups cooked pasta 2 cups steamed broccoli, (whole floret with diced stems) 2 Tablespoons butter 2 Tablespoons flour 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp pepper 2 cups milk 1 cup shredded cheddar cheese 3 cups diced, cooked turkey

Directions

1. Preheat the oven to 350°F. 2. In a large sauce pan, melt butter; stir in flour and seasonings. Add milk slowly, and cook, stirring constantly, until thickened. 3. Remove from heat; add cheese and stir until melted. 4. Place noodles, broccoli and turkey in an 8x8x2-inch baking dish. 5. Pour cheese sauce over the ingredients in the baking dish. 6. Bake uncovered at 350?F for about 25-30 minutes or until bubbly.

Turkey and Cheese Pasta Bake

Ingredients

8 ounces penne pasta 1 small yellow onion, chopped 2 tablespoons butter 3 garlic cloves, minced 1 can condensed cream of mushroom soup 1 package (8 ounces) cream cheese, softened and cubed 1 cup heavy whipping cream 1 cup 2% milk 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 cup shredded Swiss cheese 1/4 teaspoon ground nutmeg 1/4 teaspoon coarsely ground black pepper 2 1/2 cups cooked turkey breast, cubed TOPPING: 1/2 cup seasoned bread crumbs 3 tablespoons butter, melted

Directions

1. Cook penne pasta per package directions. Drain; set aside. 2. In a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through 3. Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25-30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

Turkey Cabbage Casserole

Ingredients

1 head cabbage, medium 1 1/2 lb. turkey Salt, pepper and garlic salt to taste 2 cans diced tomatoes with onions 1 (16 oz.) can tomato sauce 1 pkg. frozen hash browns 2 tbsp. dried onion flakes

Directions

1. Preheat the oven to 350°F. 2. Chop up cabbage and microwave for 10 minutes. 3. Brown turkey and pat dry with paper towel. 4. Mix all ingredients together and put in large casserole dish. 5. Bake at 350 degrees for 1 hour.

Turkey Mushroom Casserole

Ingredients

6-8 slices bacon 3/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 (4 oz.) can mushrooms 1 can condensed cream of celery soup 1 cup dairy sour cream 1/2 cup shredded cheddar cheese 3 cups cut up cooked turkey 1/4 tsp. salt 1/8 tsp. pepper 2 cups Bisquick baking mix 1/2 cup milk 2 eggs

Directions

1. Preheat the oven to 350°F. 2. Grease 2 quart round casserole. 3. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. 4. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. 5. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. 6. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, about 30 to 35 minutes.

Crockpot Italian Turkey Breat

Ingredients

1 turkey breast, about 3-5 lbs 1 onion, sliced 1 bell pepper, sliced 1 can tomato soup 1 garlic clove, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon thyme 1/2 cup water 1/2 cup white wine

Directions

1. Place the turkey breast in the crockpot and cover with onion and pepper slices. 2. Mix the remaining ingredients and pour over the turkey. 3. Cover and cook on LOW for 7-9 hours. 4. Serve with steamed noodles or spaghetti or rice.

Turkey Squash Casserole

Ingredients

2 lbs. butternut squash 3/4 cup minced onions 2 tablespoons butter 2 cups toasted croutons 1/2 teaspoon poultry seasoning 1/2 teaspoon salt Ground black pepper 1 cup chicken broth or Homemade chicken stock 2 cups cooked diced turkey 1/2 cup shredded Sharp Cheddar cheese

Directions

1. Preheat the oven to 350°F. 2. Grease a 1 1/2-quart casserole dish. 3. Prepare the squash by cutting in half lengthwise and discard seeds. Bake, cut side down, in a baking pan for 50 to 60 minutes, until squash is tender. 4. Scoop out squash pulp and mash. 5. Sauté onions in butter. Add croutons, poultry seasoning, salt, and pepper to taste. Add broth, mashed squash, and turkey. 6. Place mixture in the casserole dish and bake for 20-25 minutes. 7. Sprinke Cheddar Cheese on top and return to oven until cheese is melted.

Homemade Turkey Stock

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey) 4 quarts water 2 medium carrots, sliced 2 celery ribs, sliced 1 medium onion, sliced 3 fresh thyme sprigs 2 teaspoons minced fresh basil 1 sprig fresh parsley 1 bay leaf 1 garlic clove, minced

Directions

1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. 2.Discard turkey carcass. Cool broth for 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then remove fat from surface. Broth can be frozen for up to 2-3 months. Refrigerate for up to 3 days or freeze for up to 1-2 months.

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf

  

  

      Ingredients

 1 pound ground turkey

 1/4 cup bread crumbs

 1/3 cup milk

 1 egg, beaten

 1 sm. onion, chopped

 Salt and pepper to taste

 1/2 teaspoon thyme

 2 tablespoon catsup

 Glaze:

 3 tbsp. brown sugar

 1/4 cup catsup

 1/4 teaspoon nutmeg

                             1 teaspoon dry mustard                           

                       

                                 

 Directions

 1. Combine bread crumbs and milk in a bowl. 

Add turkey, egg, onion, seasonings and catsup. 

Mix well and pat into a small meatloaf pan.

 2. Bake at 350 degrees for 35-40 minutes.

 3. Combine glaze ingredients and spoon over loaf. 

Bake for 20-25 minutes more.

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs  

  

  

      Ingredients

 2 tablespoons dark brown sugar 

 2 1/2 tablespoons apple cider vinegar 

 1 teaspoon ground cumin 

 1/4 teaspoon smoked paprika 

 1/8 teaspoon ground cloves 

 1 14.5-oz can diced tomatoes with mild green chiles 

 1 1/4 pounds ground turkey

 3 tablespoons Italian-seasoned breadcrumbs 

 1 tablespoon chili powder               

                                 

 Directions

 1. Combine first 6 ingredients in a blender; blend until smooth. 

 2. Combine turkey, breadcrumbs, and chili powder in a large 

mixing bowl; using your hands, shape into 16 meatballs.

 3. Heat a large skillet over medium-high heat. Lightly coat pan 

with cooking spray.

 4. Add meatballs; cook 2-3 minutes, turning to brown on all sides.

 5. Add tomato mixture to pan; bring to a simmer. Cover, 

reduce heat, and simmer 6-8 minutes or until meatballs are done.

Barbecued Turkey Legs

 Barbecued Turkey Legs  

  

            

       Ingredients

 4 turkey drumsticks

 Salt and pepper 

 1/4 cup catsup 

 1/4 cup molasses 

 1/4 cup vinegar 

 2 tablespoons Worcestershire sauce 

 1/2 teaspoon hickory smoked salt 

 1 tablespoon instant minced onion                  

 Directions

 1. Sprinkle turkey drums with salt and pepper to taste.

 2. Place turkey legs in the crockpot.

 3. Combine catsup , molasses, vinegar, Worcestershire sauce, 

hickory smoked salt and instant minced onion. Pour over turkey.

 4. Cover and cook on Low for 7-9 hours. 

Turkey-Vegetable Soup

 Turkey-Vegetable Soup     

  

 Ingredients

 1 3/4 quarts chicken broth 

 3 cups water

 4 pounds turkey wings

 2 cups chopped onions

 1/4 teaspoon dried marjoram 

 1/4 teaspoon thyme leaves

 1 can (14 1/2 ounces) diced tomatoes, undrained

 1 can (16 ounces) Great Northern beans, rinsed, drained

 1 cup each chopped peeled turnip

 1 cup each chopped celery 

 1 cup each chopped cabbage

 1 cup each chopped carrots

 1 1/2cups whole kernel corn

 1/4 cup quick-cooking barley

 1/4 cup uncooked ditalini pasta

 Salt and black pepper to taste                        

 Directions

  

1. Combine all ingredients, except salt and black pepper, in 

slow cooker; cover and cook on low until beans are tender, 

8 to 10 hours. Discard bay leaf; season to taste with 

salt and pepper.

Herbed Turkey Breast

Herbed Turkey Breast   

 Ingredients

 1 1/2 to 2 lb boneless, skinless turkey breast 

 1/2 cup honey

 1/4 cup orange juice

 2 Tablespoons butter, melted

 1-1/2 teaspoons sage, dried

 1 teaspoon thyme, dried

 1 clove garlic, minced

 3/4 teaspoon salt

 1/4 teaspoon black pepper      

 Directions  

1. Preheat broiler. Position oven rack 6 inches from heat source.

 2. In a small mixing bowl combine honey, orange juice, 

butter, sage, thyme, garlic, salt and pepper.

 3. Place turkey breast on rack set in broiler pan. 

Brush with some of the herb-honey mixture.

 4. Broil, brushing frequently with remaining mixture, 

turning turkey once, until no longer pink inside, about 40-45 minutes.

 5. Let stand 5-10 minutes before slicing.

Smoked Turkey Salad Sandwich

Ingredients:

1 pound smoked turkey, diced  
1/2 cup mayonnaise  
1 oz. celery, chopped  
1/2 medium green apple, diced (cored)  
1 oz. pomegranate seeds  
2 slices cooked bacon, chopped  
1 shallot, chopped  
1/2 tsp salt  
1/2 tsp black pepper  
1 loaf whole-grain bread                  


Directions:

1. In a large bowl, combine all ingredients (except the bread) and mix well.

2. Cut the loaf of bread into 8 slices to make 4 sandwiches.

3. Divide the turkey salad into 4 evenly measured scoops and place one on each sandwich.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons.

5. Serve immediately.